Restaurant inside the walled village of Šmartno, working a weekly menu of two dishes a day and pouring bottles from the family's Belica cellar at Medana.
Tip: The prosciutto is cured in the house and sold by the plate, and river fish only appears in the warmer months.
Agency working out of Šmartno that puts together Brda excursions for groups and companies, combining estate visits with guided olive oil tastings and cooking workshops.
Tip: Olive oil tastings run 45 minutes to an hour for one to fifty people and are led by a trained sensory panel member.
E-bike rental and guided cycling out of Šmartno, running rides through the Brda vineyards that stop for wine or olive oil tastings, plus luggage and passenger transfers.
Tip: The same family farms olives at Kmetija San Martin, so the olive oil tasting happens at source rather than at a third-party venue.
Seven rooms inside the walled village of Šmartno, each named after a Brda fruit, with breakfast from the house kitchen and wine poured from the family's Belica cellar.
Tip: Children under seven stay free, which is unusual among the Brda estate stays.
Guided olive oil tasting in the walled village of Šmartno, led by a trained sensory panel member, for one to fifty people and followed by lunch or a cooking workshop.
Tip: The kitchen serves midday Tuesday and Wednesday and otherwise works by reservation, so the tasting is usually the reason the door is open.
The village wine room of Šmartno, 20 seats indoors and 30 out, with guided tastings of the Goriška Brda region and two apartments upstairs for anyone who overdoes it.
The list: A regional wine shop and tasting room inside the walls of Šmartno, pouring across a long list of Brda producers alongside Slovenian boutique cheese and cured meat.
Tip: It doubles as the place to buy the bottles you tasted at the cellars, so leave it until the end of a trip.
A restored homestead in the centre of the walled village of Šmartno, with a street terrace, a weekly-changing menu and rooms on the floor above.
The list: Brda wines from the family's Belica cellar in Medana, poured with two daily menus built on local and home-grown ingredients.
Tip: In spring and summer there is a menu built on fresh fish from the Soča, which is unusual this far up the hills.